Directions:
- Spray six 3/4-cup ramekins with nonstick spray. Heat vegetable oil in large nonstick skillet over medium heat. Add sweet potatoes, leeks, and red bell pepper and sauté 3 minutes. Reduce heat to medium-low; cover and cook until potatoes are tender, stirring occasionally, about 10 minutes. Uncover, increase heat to medium-high and cook without stirring until potatoes are brown on bottom, about 5 minutes. Using spatula, break mixture into pieces and turn over. Cook until brown on bottom, about 3 minutes. Stir in salmon, dill, and orange peel. Season mixture with salt and pepper. Divide hash among prepared ramekins; press to compact. (Can be prepared 1 day ahead. Cover and refrigerate. Uncover and reheat in 325°F oven 15 minutes before serving.)
- Unmold hash onto 6 plates. Top each serving with 2 teaspoons crème fraîche.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.08 Kcal (871 kJ) | ||
| Calories from fat | 95.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.6g | 16% | |
|---|---|---|---|
| Cholesterol | 9.47mg | 3% | |
| Sodium | 275.12mg | 11% | |
| Potassium | 382.44mg | 8% | |
| Total Carbs | 20.91g | 7% | |
| Sugars | 5.15g | 21% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 7.62g | 15% | |
| Vitamin C | 26.3mg | 44% | |
| Vitamin A | 1.2mg | 42% | |
| Iron | 10mg | 56% | |
| Calcium | 53.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 118.21 Kcal (495 kJ) | ||
| Calories from fat | 54.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 16% | |
|---|---|---|---|
| Cholesterol | 5.38mg | 3% | |
| Sodium | 156.29mg | 11% | |
| Potassium | 217.25mg | 8% | |
| Total Carbs | 11.88g | 7% | |
| Sugars | 2.92g | 21% | |
| Dietary Fiber | 1.83g | 13% | |
| Protein | 4.33g | 15% | |
| Vitamin C | 14.9mg | 44% | |
| Vitamin A | 0.7mg | 42% | |
| Iron | 5.7mg | 56% | |
| Calcium | 30.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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